Let me just say it: I love brisket. Braised, brined, barbecued. And so I am writing a book about brisket. From extensive research, I know how not to ruin a brisket (cook it "low and slow"), how to de-fat a braised brisket (let it sit overnight so the fat chills), who in New York makes the best brisket sandwich (Fatty 'Cue - voted #1 last year by NY Magazine), where to get a to-die-for brisket enchilada (Slow's in Detroit), who has a fool-proof braised recipe (Cook's Illustrated), what to do if it does (God forbid) dry out (shred it and mix it with some ketchup to make it a little stew-y), etc etc etc
Not only is brisket delicious, I think it is very sexy. I know brisket is a homely cut. And a picture of brisket wouldn’t get a second look on match.com. Yet it’s incredibly appealing.
Is brisket the quickest way (or, paradoxically, since it takes at least 3 hours to braise and 8 hours to bbq - the slowest way) to someone’s heart? Do you have any romantic stories about making and serving a brisket?
Thanks for sharing. I'm happy to share some really good advice from top chefs, food chemists, cookbook writers, pitmasters, sex experts, etc who have contributed to my brisket book.
Being Jewish, brisket is de rigeur at a lot of holidays. Not that I don't like brisket, I do, it is easy to prepare in advance, can be bought cheap at Sam's Club or Costco, and feeds an army, but I just don't think of brisket as romantic. My version of brisket is very Joan Nathan, with lots of onions & celery, Bennett's chile sauce, some good beer.
To me, romantic is food for two and a brisket would be like the old ham story - endless and forever. The only way I can think of brisket as romantic would be if someone was interviewing a prospective spouse and wanted to ensure they are a good cook - this would be a challenge they would have to pass. If you want my recipe, let me know.
re: Diane in Bexley
Hi - love the idea that you could be interviewing a prospective spouse and seeing if he/she can cook a brisket! I am also a fan of Joan Nathan's brisket - it is a real classic. So thanks for your thoughts. I do think you can woo someone with an amazing brisket - especially if his mother makes a bad one!
re: Diane in Bexley
Being Jewish, I grew up with Jewish Brisket. AKA Gray, dry meat. And I HATED it.
And then I noticed that in my fight against what I grew up with, I found out what Real BarBQue was. And I loved the ribs, and the pulled pork and chicken. And then one day I looked at the Brisket, and saw THAT IT WAS NOT GRAY. So I had it. AND IT WAS GOOD.
But I can't get my mom to cook it that way. :(
"Jewish Brisket. AKA Gray, dry meat."
Hey don't blame the Jews. There are bad cooks in all religions.
Stevie you are very passionate about your meat. Slow braising is transforming the ugly duckling into the princess. Whether it's brisket, short ribs or shanks you can take a tough cut of meat and transform it into the sublime.